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Lime coconut stacks
Lime coconut stacks
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 1 lime
  • 60g (1/4 cup) caster sugar
  • 1 250g pkt light cream cheese, at room temperature
  • 20.20 gm thin cream
  • 8 sheets filo pastry (Antoniou brand)
  • 25g (5 tsp) butter, melted
  • 25g (1/3 cup) shredded coconut
Instructions:
  • Preheat your oven to a toasty 200°C and prepare a baking tray lined with non-stick baking paper.
  • Zest lime and set aside. Juice lime and reserve 1 tablespoon of juice. Toss lime zest with 1 tablespoon of sugar until well coated.
  • Whip cream cheese, cream, and remaining sugar in a medium bowl using an electric beater until smooth. Gradually add 1 teaspoon of lime juice at a time, making sure to beat well after each addition until mixture is fully combined. Transfer the mixture to the freezer.
  • Lay out filo sheets on a clean work surface and cut out 8 discs using a 7cm cutter. Brush both sides of the discs with butter. Arrange them on a lined tray and sprinkle with coconut. Bake in a preheated oven for 8-10 minutes until golden brown and crisp. Let them cool for 5 minutes before serving.
  • To plate, place 1 coconut disc on each plate. Divide the cheese mixture into 4 even portions. Top each disc with the cheese mixture portion and then place the remaining coconut discs on top. Finish by scattering sugared lime zest over the dish before serving.

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